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Valencia, Spain. Robert

Maple Syrup Candy. Yes I am that Canadian

Ahhh! Maple Syrup..76% of the worlds supply comes from Canada.. This maple sap which is barely sweet is boiled down and evaporated until it becomes syrup. Depending on the sap sweetness density, it takes about 180 liters of sap to make 4.5 to 7 liters of syrup.

Pancake topped with banana with a drizzle of syrup

Waffles with Peanut butter, banana, and maple syrup.

 

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Syrup Pitcher in Toomsboro, Georgia

During my photo walk at the St. Lawrence Market, I saw this man carrying about 3 bottles of maple syrup. The sheer amount of maple syrup makes him stand out from the rest of the crowd, and his crazy dishevelled hair adds even more character. Do you have any constructive criticism?

Small stands and sugar shacks are everywhere in Vermont.

Voigtlander Color-Skopar X 50mm f/2.8 on Nikon Mirrorless

All the makings of homemade elderberry syrup.

Explored ##268

The worker bee is using its tongue to sip up the syrup I placed on the hyacinth petal.

 

Closer view best

inspired by some stuff that Peter did, cheers.

The old fashioned way to tap sugar maple trees and boil the sap to make maple syrup. My relatives in New Hampshire used to do this every spring. Now most maple syrup comes from Quebec.

 

-- American Museum of Natural History

ヘーゼルナッツとクレームブリュレ

カフェオレにちょろっと。

Yes, sometime after hard worked, cold slightly syrup can heal your cells and increase energy but just sometime not often:))

 

Thank you to take care your health:)

 

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After I finished cooking at bottling some spiced syrup I made today, I had arranged the bottles like this to grab a quick shot for Instagram, but decided right away I wanted to play with some lighting. Set up both of my SB-700s behind them, with the built-in diffusers deployed, at 1/2 power, and shot with the light coming through the syrups with my wide-angle.

 

Nikon D7000 w/Tokina 11-16mm @ 16mm, 1/250s @ ƒ/16, ISO100. Color finishing in Aperture and Nik Viveza.

"The Syrup Tanks – dating back to the 1950s – are four of the fourteen large-scale tanks that were used to collect high volumes of liquid sweetener generated in sugar processing. These tanks were originally located on the south west corner of the Refinery building.

 

Domino Park is a 6-acre public park in the Williamsburg neighborhood of Brooklyn, New York City. It spans a quarter mile along the East River near the Williamsburg Bridge, at the site of the landmarked former Domino Sugar Refinery.

 

An elevated walkway extends much of the length of the park, resembling the interior of the old refinery. The crane tracks that were used in the original refinery now houses gardens with roughly a hundred different species of plants. All wooden structures and chairs in the park were built using reclaimed wood from the refinery."

 

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Brooklyn, New York, 2018

On "The Street" the road up to (or down from) Pym chair in the goyt valley.

One of my favourite Canadian things is maple syrup!

Recipe from a Flickr friend. It smells so good! Looking forward to tasting it after it sits for a week.

The Flickr Lounge-Macro Spelling "January"

 

A friend gave us this jug. It was filled with maple syrup from Vermont.

Lovely Canadian maple syrup in a bottle shaped like a Canadian Maple Leaf. We were given this lovely bottle by our friends when they arrived but as yet it remains unopened .... my wife has said she will buy some nice pancakes, tomorrow!!

 

Our Daily Challenge ~ Shapes …

 

Stay Safe And Healthy Everyone!

 

Thanks to everyone who views this photo, adds a note, leaves a comment and of course BIG thanks to anyone who chooses to favourite my photo …. Thanks to you all!

everydays a payday

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Sunday was 'Maple Sunday' in Maine when a large number of maple syrup producers invite the public in to witness the process of making it and of course to purchase the syrup and candy and other products. This is the Red Door Sugar Shack in Topsham, Maine. It is not the best photo but I wanted to get the steam coming off the heated vats where the sap of maple trees is concentrated by evaporation of the water. The heat is provided by wood fires. Depending on the concentration of sugar in the sap, from 20 to 50 liters of sap are required to make on liter of syrup. Maple syrup is determined by the density being above a certain threshold and the concentration of sucrose is at least 66%. Sap is slowly added to the large vat and as the sugar content goes up it moves into the smaller vat that has several baffles and as it winds through it becomes syrup. A tap is used to drain the syrup and it is then packaged into glass bottles or plastic containers. Only maple trees may be used for certified maple syrup. The trees store starch in their roots in the fall and at the end of winter the starch is converted to sugar and carried in the sap to the branches and developing leaves. Holes are bored into the trees and some of the sap drips into containers that are then collected and poured into the tanks that feed the evaporation vats. This industry is mostly located in the NE US and in Canada with Quebec being the largest producer of maple syrup in the world.

Breakfast this morning

 

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Widest range of Bene Tibi ( good to you) syrups

Blueberry, roses, mint, bitter cherry, underbrush Syrup and Sherbet.

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